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Unfathomable Bastid
11-04-2011, 03:10 PM
Apologies -- rook question here:

First time injecting a 7lb Boston Butt. The "Chris Lilly" recipe shows 2 cups of liquid. How do I know when to stop injecting? Am I putting all 2 cups into the meat?

-Bastid

cpw
11-04-2011, 03:11 PM
I'm not sure about that particular recipe, but I'd just put as much in there as it'll hold. Nothing wrong with being too juicy.

nrok2118
11-04-2011, 03:14 PM
Yeah his recipe is actually for a full 16lb shoulder, but I also use the full amount per butt! Theres no such thing as over injecting a tame recipe like that one. Now if you have a super salty spicey injection you may want to watch out but use it all and you wont be dissapointed:thumb:

Smokin' D
11-04-2011, 03:17 PM
Yep, put in as much as it'll take. For reference though, the full recipe is for a 16-18 pound whole shoulder, so to follow the plan closely just use 1/2 the recipe, or about a cup.

Jaskew82
11-04-2011, 03:19 PM
I'm not sure about that particular recipe, but I'd just put as much in there as it'll hold. Nothing wrong with being too juicy.

I kindly disagree with this. You are injecting a flavor that could overpower the taste of the meat if you put too much in. The difficult thing is, you won't know what you like until you try it. I suggest keeping a journal so you can remember what you did last time and what you thought of it so you can modify for the next cook.

Me, I use about 1 cup of the Chris Lily injecting in a 10# butt.

southernstyle
11-04-2011, 03:19 PM
be careful. after the first cup the butt will start shooting back at ya. :clap2:

smokeyw
11-04-2011, 03:22 PM
I use the same recipe for butts and inject as much as it will take. It won't take but so much anyway. Inject away.

I kindly disagree with this. You are injecting a flavor that could overpower the taste of the meat if you put too much in. The difficult thing is, you won't know what you like until you try it. I suggest keeping a journal so you can remember what you did last time and what you thought of it so you can modify for the next cook.

Me, I use about 1 cup of the Chris Lily injecting in a 10# butt.

BroBBQButcher
11-04-2011, 03:24 PM
be careful. after the first cup the butt will start shooting back at ya. :clap2:
:thumb: this is when you know.

GARNAAL
11-04-2011, 03:34 PM
if it's a good Bourbon you're using..

1 for the butt
1 for the boss..:becky:

BigKev
11-04-2011, 04:56 PM
I wouldn't over do it with the injection as there is a lot of salt in it.

Blackened
11-04-2011, 05:06 PM
:thumb: this is when you know.

yep.. I only use about a cup

MilitantSquatter
11-04-2011, 08:34 PM
Apologies -- rook question here:

First time injecting a 7lb Boston Butt. The "Chris Lilly" recipe shows 2 cups of liquid. How do I know when to stop injecting? Am I putting all 2 cups into the meat?

-Bastid


Chris notes about 1oz. per lb. here at the 3:35 mark , which as some said above about 1 cup per butt..

Chris Lilly's Famous 12 Hour Pork Butt BBQ (part 3) - YouTube (http://www.youtube.com/watch?v=uh3M8zbLiaE)

Porky Joes
11-04-2011, 10:53 PM
I have tried it with both Kosher and table salt. For some reason the salt kept sitting at the bottom of my jar.

southernstyle
11-05-2011, 09:16 AM
I have tried it with both Kosher and table salt. For some reason the salt kept sitting at the bottom of my jar.

bring it up in temp to dissolve the salt then let it cool down before injecting

btcg
11-05-2011, 09:28 AM
I kindly disagree with this. You are injecting a flavor that could overpower the taste of the meat if you put too much in. The difficult thing is, you won't know what you like until you try it. I suggest keeping a journal so you can remember what you did last time and what you thought of it so you can modify for the next cook.

Me, I use about 1 cup of the Chris Lily injecting in a 10# butt.


We asked Myron this very question.

His reply:

"The more injection you can get in... the more flavor you'll get out."

nucornhusker
11-05-2011, 10:50 AM
We asked Myron this very question.

His reply:

"The more injection you can get in... the more flavor you'll get out."I'm sure you have tried Myron's recipes, but I feel it's like eating pure salt. That may be just fine for competition, but for eating with family and friends, it's just too much IMHO.

Chris' method is about spot on for me personally. Chris' recipe is actually just a small amount of injection really and not a lot of rub either. But man does that pork have flavor.

I stick to his recipe but adjust the recipe for the size of butt I'm smoking vs. the 16-18lb whole shoulder he write the recipe for.

DirtyDirty00
11-05-2011, 02:56 PM
I'm not sure how much I use. I do about 2 butts with the 2 cups. Also done 1 butt with 2 cups (not sure how much leftover)

Just keep goin till ur hand gets tired :)

btcg
11-05-2011, 03:17 PM
I'm sure you have tried Myron's recipes, but I feel it's like eating pure salt. That may be just fine for competition, but for eating with family and friends, it's just too much IMHO.

Chris' method is about spot on for me personally. Chris' recipe is actually just a small amount of injection really and not a lot of rub either. But man does that pork have flavor.

I stick to his recipe but adjust the recipe for the size of butt I'm smoking vs. the 16-18lb whole shoulder he write the recipe for.





It's odd, but I watched Myron cook within a few feet of me, and I took notes as he did. We all did.

When we ate his food, it was good: it wasn't overly salty.

But when I tried the recipe at home for the first time, I agree. It was way too salty.

So, either the containers (he calls them boxes) of salt he used were not full, or the salt collected at the bottom of the mixing bowl and didn't get injected.

Has to be one of the two, because the pork I ate that he cooked was perfection.


Now, my wife is the Maryland salt police, so I use very minimal amounts (and often... none) for her.

I'd suggest you follow his recipe from the book, with the exception of the salt. Add the salt slowly, and stop when you reach the amount that tastes right to you.

That's what I do when using his recipe, and people love it.

nucornhusker
11-05-2011, 04:12 PM
It's odd, but I watched Myron cook within a few feet of me, and I took notes as he did. We all did.

When we ate his food, it was good: it wasn't overly salty.

But when I tried the recipe at home for the first time, I agree. It was way too salty.

So, either the containers (he calls them boxes) of salt he used were not full, or the salt collected at the bottom of the mixing bowl and didn't get injected.

Has to be one of the two, because the pork I ate that he cooked was perfection.


Now, my wife is the Maryland salt police, so I use very minimal amounts (and often... none) for her.

I'd suggest you follow his recipe from the book, with the exception of the salt. Add the salt slowly, and stop when you reach the amount that tastes right to you.

That's what I do when using his recipe, and people love it.Thanks for the tip!

I hope my comment from earlier didn't come off wrong. It sounded to me like you had been to the class (I have only used his book), but man, I almost had to throw my food out it was so salty.

I will use your advice next time I dip into his book. :thumb:

The Cosmic Pig
11-05-2011, 06:46 PM
I wouldn't over do it with the injection as there is a lot of salt in it.

I also tried this injection, and I would highly suggest that one inject proportionate to meat size and not try to get the whole two cups into a 7-8lb butt. Now, I don't question Myron's knowledge AT ALL, but in this case he is incorrect. The saltiness was overpowering, and I was sorry that I tried to saturate it with both cups. Keep in mind, this is supposed to be a "competition injection" that is also good for home/restaurant cooking. I think it leans way more toward competition cooking, but it's Chris Lilly's recipe and I know it has to be great when done right! I WILL try it again! Smoke on, my brothers!

Steve W
11-05-2011, 07:49 PM
It might be the kind of salt used. Coarser salt, like kosher, is not as dense as Morton's Table Salt. So, 1 cup of kosher is a lot less salt than 1 cup of Morton's Table Salt when you weigh it. Does Myron tell you what kind of salt he uses?

In any case, I always go light on the salt with new recipes. If it's not enough, I add more the next time I cook it, and just sprinkle a bit of salt into the juice I put in when pulling. You can always add more salt, but you can't take it out once it's in!


Morton's website has a guide to using the right amount of salt when the recipe calls for one kind but you've got the other. Bottom of the page.

http://www.mortonsalt.com/salt_guide/index.html#conversion_chart

The Cosmic Pig
11-06-2011, 03:10 AM
"The more injection you can get in... the more flavor you'll get out." - Myron Mixon

This is the statement I was referring to. I guess it is actually true, but sometimes maybe you don't want that much "flavor." :laugh:

---k---
11-06-2011, 07:45 AM
It might be the kind of salt used. Coarser salt, like kosher, is not as dense as Morton's Table Salt. So, 1 cup of kosher is a lot less salt than 1 cup of Morton's Table Salt when you weigh it. Does Myron tell you what kind of salt he uses?

In any case, I always go light on the salt with new recipes. If it's not enough, I add more the next time I cook it, and just sprinkle a bit of salt into the juice I put in when pulling. You can always add more salt, but you can't take it out once it's in!


Morton's website has a guide to using the right amount of salt when the recipe calls for one kind but you've got the other. Bottom of the page.

http://www.mortonsalt.com/salt_guide/index.html#conversion_chart

Thanks for posting that chart. I was just looking for something like that yesterday. :thumb:

Also note, there is a difference between Morton Kosher Salt and Diamond Crystal Kosher Salt. I've seen conversion charts in a couple books.

K-Barbecue
11-06-2011, 11:29 AM
I've been to Myron's class and I also have his book and I can tell you it ain't the same. I thought the class was one of the best investments in BBQ I've ever made.